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Food Processes, Biochemistry and Technology Jerrod Wesley
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Food Processes, Biochemistry and Technology
Jerrod Wesley
Food science is a multidisciplinary field of study that incorporates principles and concepts of various disciplines like biochemistry, engineering, etc. This book aims to study and analyze various food and biochemical processes and provide significant information to help develop a good understanding of various topics such as food chemistry and physical properties, characterization and profiling of different food products and components, food rheology, etc. The chapters included herein aim to equip students and experts with the advanced topics and upcoming concepts in this area.
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | May 23, 2016 |
| ISBN13 | 9781682861332 |
| Publishers | Syrawood Publishing House |
| Pages | 214 |
| Dimensions | 216 × 279 × 14 mm · 793 g |
| Language | English |
See all of Jerrod Wesley ( e.g. Hardcover Book )